I freeze my baked pies after they have cooled. I bake them in disposable pans. I wrap them carefully so they don't get freezer burn. I rebake at 375 degrees for about 50 minutes or until they look done. If they start to brown, I cover with foil. For all my fruit pies I put a scant layer of plain bread crumbs on the bottom crust before I put in the filling. It keeps the crust from getting soggy. I prefer to use tapioca as the thickener.

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